Want to learn to make

Because she is surrounded by mountains of fruit – apricots, plums, peaches and grapes – the next logical step was for Zelma to give city dwellers a true farm experience in the form of jam-making.

“We learnt to make jam here,” says Zelma, but it’s her daughter Rozelle Monachini, with her natural talent for cooking, who waves her magic wand in the kitchen.

The type of jam they make depends on the season. When it’s time for hanepoot and apricots, they cook up a storm.

The apricots are halved and pitted the night before, and then mixed with an equal amount of sugar. The skins stay on, because that creates